Farro Risotto with Wild Mushrooms and Asparagus

Name: Farro Risotto with Wild Mushrooms and Asparagus
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 oz dried shiitake mushrooms; 1 lb asparagus; 2 tbsp extra-virgin olive oil; 5 ½ cup no-beef broth or mushroom stock; 1 ½ cup farro; 1 small onion; 2 garlic cloves; 4 oz wild mushroom blend; ½ cup dry white wine; 1 tsp fresh thyme; ¼ cup Parmesan Cheese; ¼ cup fresh flat-leaf parsley; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
460 kcal
Course
Side Dish, Main Course
Cuisine
Italian, American

Farro Risotto with Wild Mushrooms and Asparagus

Omar Parker

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A hearty risotto made with farro, wild mushrooms, and roasted asparagus.

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Ingredients

Servings

1 oz dried shiitake mushrooms
1 lb asparagus tough ends removed, cut into 1-inch pieces
2 tbsp extra-virgin olive oil + 2 tsp additional
5 ½ cup no-beef broth or mushroom stock
1 ½ cup farro
1 small onion chopped
2 garlic cloves minced
4 oz wild mushroom blend sliced
½ cup dry white wine
1 tsp fresh thyme chopped
¼ cup Parmesan Cheese grated
¼ cup fresh flat-leaf parsley chopped
salt and pepper to taste

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Instructions

Preheat oven to 425 degrees.
Place dried shiitake mushrooms in a medium bowl and cover with boiling water. Let stand 30 minutes or until tender. Drain and coarsely chop.
Toss asparagus and 2 tsp. of olive oil on a baking sheet. Roast for 10 minutes or until tender, stirring halfway through.
Bring broth to a simmer in a small saucepan. Keep stock warm over low heat.
Heat remaining olive oil in a Dutch oven over medium heat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic and cook 1 minute more, stirring constantly. Add shiitake mushrooms and wild mushrooms. Cook for 5 minutes or until wild mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
Add ½ cup of broth to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining 5 cups of broth ½ cup at a time, stirring occasionally until stock is absorbed before adding the next. (This takes about 40 minutes. Yes really.)
When adding the last ½ cup of broth, stir in cheese as well. When broth is absorbed completely, stir in parsley, roasted asparagus, salt and pepper. Serve immediately.

Nutrition Information

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Calories 460kcal (23%) Carbohydrates 79g (26%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 4mg (1%) Sodium 1410mg (59%) Potassium 731mg (21%) Fiber 16g (64%) Sugar 8g (16%) Vitamin A 1951IU (39%) Vitamin C 15mg (17%) Calcium 143mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 460 kcal

% Daily Value*

Calories	460kcal	23%
Carbohydrates	79g	26%
Protein	14g	28%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	4mg	1%
Sodium	1410mg	59%
Potassium	731mg	16%
Fiber	16g	64%
Sugar	8g	16%
Vitamin A	1951IU	39%
Vitamin C	15mg	17%
Calcium	143mg	14%
Iron	5mg	28%